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Spaghetti Alla Putanesca

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Submitted by kk7

YIELD

4 to 6 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

1 ½ 23
TABLESPOONS ML OLIVE OIL
3 3
EACH EACH GARLIC CLOVES
minced
3 3
EACH EACH ANCHOVY FILLETS
chopped *
1 237
CUP ML BLACK OLIVES
pitted, sliced *
¼ 59
CUP ML CAPERS *
14 404.6
OUNCES ML/G TOMATOES
canned with juice, italian plum
1 453.6
POUND G SPAGHETTI
1 1
X X PARSLEY LEAVES
chopped *

Directions

In a skillet, heat oil.

Add garlic and anchovies; cook over low heat until almost melted.

Chop tomatoes; add to skillet.

Stir in olives and capers; cook for 5 minutes.

Cook spaghetti according to package directions; drain.

Add tomato mixture and mix well.

Sprinkle with chopped parsley and serve immediately.

Makes 4 to 6 servings.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 202g (7.1 oz)
Amount per Serving
Calories 487 13% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 27mg 1%
Total Carbohydrate 30g 30%
Dietary Fiber 5g 19%
Sugars g
Protein 32g
Vitamin A 13% Vitamin C 20%
Calcium 4% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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